Go for the sun and stay for the food at this trio of resorts with new eats

MAUI, HAWAII: Spago, Four Seasons Resort Maui at Wailea, 3900 Wailea Alanui Dr., (808) 874-8000
Celebrity chef Wolfgang Puck’s breezy California cuisine is right at home in laid-back Hawaii. Puck aptly works the island’s Pacific Rim flavors into Spago dishes such as chile-ginger steamed moi and Kona lobster with sweet-and-sour banana curry. There’s even a first-ever Puck children’s menu to satisfy the kiddie-pool klatch. Catch surf views from lanai tables.

LA QUINTA, CALIFORNIA: Azur by Le Bernardin, La Quinta Resort & Club, 49-499 Eisenhower Dr., (760) 777-4835
California’s Coachella Valley, from Palm Springs to Indio, was once a desert for upscale foodies. Until Azur shared its French culinary skills with the country club set. New York chef Eric Ripert oversees Le Bernardin’s resort eatery where three- and six-course prix fixe seafood menus include specialties like poached skate wing, bouillabaisse, and fluke in lime, ginger, and ponzu. Chef de cuisine Jasper Schneider handles the day-to-day duties, bringing bon appétit to bon vivants.

SAN JUAN, PUERTO RICO: Tangerine, Water Club, 2 Tartak St., (787) 728-3666
Minimalist with a sunny splash, Tangerine takes its name from the signature orange chairs in an otherwise cool-white dining room. Puerto Rico’s trendy lounge-cum-restaurant specializes in globally-influenced, easy-to-share finger food from chef Cesar Fernandez. Nibble on Vietnamese lobster rolls or tempura frogs’ legs before moving on to entrees like salt-baked shrimp. Gaze while you graze — the second-floor terrace overlooks the beach.